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Messages - denny

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All Grain Brewing / Re: Can sunlight affect wort?
« on: January 30, 2012, 09:02:41 AM »
Denny - I've heard similar things before, but I also read an article about a study on this that seemed to say it needed significant exposure for detectable levels of "skunking."

I'll look for that article.  I can't recall where I read it, but it was interesting.  IIRC they did three tiers of exposure and were pretty methodical.

EDIT: There's too darn many post on-line for me to find that article ever again.  I guess if it tastes skunked to you, that's enough for me.

Yeah, it was very definitely skunked.  A very hoppy IPA and very bright direct sunlight.

Yeah, but does it matter if water isn't inside the coils when you immerse it?  I've only been doing it for about 8 years, but I just had to ask!

It abolutely does not matter.  If it did, my IC would have been destroyed years ago.

All Grain Brewing / Re: Can sunlight affect wort?
« on: January 29, 2012, 03:35:34 PM »
I dont think a little sliver of sunlight for a couple hours or less is gonna hurt your wort.  Not enough exposure.

While I generally agree, I've had hoppy IPAs skunk in less than 5 minutes when the glass was exposed to direct sunlight.

All Grain Brewing / Re: is vorlauf necessary?
« on: January 29, 2012, 10:51:06 AM »
Roguejim is conducting an experiment I'm helping with.  He not only didn't voraluf a batch of APA, he even dumped 1/3 cup of grains back into the kettle.  We'll do a blind (but not triangle) tasting.

General Homebrew Discussion / Re: Water question
« on: January 29, 2012, 10:45:55 AM »
I think I would either just go with the well water and RDWHAHB, or use all store bought RO water and add minerals using Bru'n water.

Wise words^^^^^

thanks denny.  that's really what my plan was going to be, but the homebrew corner only had 3 lbs of extra light and the amber and dark, so i grabbed an amber to go with the pound of light i had leftover from last beer.


Equipment and Software / Re: Refractometer FG Calculator (now with PHP!)
« on: January 28, 2012, 03:46:24 PM »
Denny means the the alcohol has a different refractive index than both water and dissolved sugar, which throws off a direct reading.

Yeah, that's what I meant!  First day off the painkillers, but my mind still isn't working right.

I'd use light dry extract instead of the amber then add my own specialty grains to get the kind of character I would have from the amber extract.

Going Pro / Re: Brewery internship?
« on: January 28, 2012, 03:42:42 PM »
There is one more thing to consider. What would you do if you get hurt in the brewery. This would spell trouble for brewery.

The liability issue is the first thing I think of whenever I read a thread like this.  A huge issue, especially for a small brewery.

General Homebrew Discussion / Re: fermenter beer loss
« on: January 28, 2012, 03:40:32 PM »
I started making 5.5 gal. batches to account for loss.  I almost always end up with more than 5 gal. when I keg it.

Yeast and Fermentation / Re: Speed Starter?
« on: January 28, 2012, 01:15:33 PM »
I'm pretty much a noob and have not used a starter before. Does anyone have a surefire procedure that's not too complicated that they would care to share?


This is excellent info...

Equipment and Software / Re: Refractometer FG Calculator (now with PHP!)
« on: January 28, 2012, 01:14:06 PM »
Thanks for the spreadsheet- it definetely helps sort out a bunch of confusion I am having with this instrument.  Can someone explain why a refractometer if only good for pre-fermentation readings. I did not see instructions for only using the refractometer pre fermentation, but now I do notice the "SG wort" label under the specific gravities. Does yeast in suspension bend light that much to throw off the FG readings?

It's because alcohol has a different SG than water, which throws off a direct reading.

Yeast and Fermentation / Re: Speed Starter?
« on: January 28, 2012, 10:44:34 AM »
It's always best to use similar wort at near the same temprature and pitch it still active. You want glycogen levels as high as possible in pitching yeast. Chilling to decant seems like torture.

actually, according to what I've read, it's a good way to preserve glycogen reserves.  The yeast goes dormant and doesn't consume those reserves.  Once you warm it up, they start feeding.  You want that to happen in the wort, not the starter.  At any rate, I can tell you from experience that cold pitching has worked great for me for well over 12 years that I've been doing it.

All Grain Brewing / Re: how to darken up my Bohemian Pils
« on: January 28, 2012, 09:33:18 AM »
Sinimar?   ;D

Just what I was gonna say....

Ingredients / Re: Styrian vs EK Goldings
« on: January 27, 2012, 07:09:38 PM »
If Styrian Goldings are more "Fuggley", should I try regular old Fuggles instead of EKG if I'm trying to replace Styrian Goldings?

Yep.  Or Willamette...all are pretty similar.

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